Ginger Bok Choy Soup with Noodles | @naturallyella

Without fail, I get sick every winter. It changes from year to year but I’m down for about a week. During that week, I’m pumping myself full of healthy greens and lots of water. This bok choy soup is on a normal rotation during the winter but a big batch gets made every time I get sick. The ginger broth is really what makes the soup but the bok choy is always such a nice treat.

Tips & Tricks: I’m not referring to instant top ramen noodles. Rather, I recommend ramen noodles such as my favorite dry ramen. Ramen is also available fresh or try your hand at making the noodles.

Stock up: get the pantry ingredients you will need: ramen noodles, bok choy, ginger

Nutrition: see the information.

12 reviews

Ginger Bok Choy Soup with Noodles

Preparation 10 mins 2017-07-24T00:10:00+00:00 Cook Time 25 mins 2017-07-24T00:25:00+00:00 Serves 2 large bowls     adjust servings Calories 346 kcal
Ginger Bok Choy Soup with Noodles

This bok choy soup is one of the recipes I make whenever I start to feel sick. It's a good pick-me-up thanks to a nice zing of ginger.

Ingredients

  • 1 tablespoon olive oil
  • 1/2 bunch scallions
  • 2 cloves garlic minced
  • 2 tablespoons minced fresh ginger
  • 2 cups low-sodium vegetable broth
  • 2 cups water
  • 1 head bok choy
  • 4 ounces ramen noodles see note
  • Salt if desired
  • Sesame Seeds for topping
  • Red Pepper Flakes for topping

Instructions

  1. In a stock pot, heat olive oil over medium-low heat. Trim the ends off the scallions and chop up the light green stem. Save the dark green tops for topping. Next, add the scallions to the pot with the garlic and ginger. Cook, stirring occasionally for 2 to 3 minutes until the garlic and ginger is fragrant.
  2. Pour in the vegetable broth and water. Bring to a boil, reduce to a simmer, and cook for 5 minutes.
  3. While broth is simmering, cut the end off the head of bok choy. Cut off the stems and then cut the stems into thin strips. Roll the leaves together and also cut into strips.
  4. Add the stems to the broth and cook for 5 minutes or until stems are starting to be tender. Follow with the leaves and cook for another 5 minutes more. Finally, stir in the ramen and simmer soup until the noodles and bok choy are tender, 4 to 6 minutes. Taste and add salt as needed.
  5. Divide soup into two bowls. Then top with chopped scallion greens, sesame seeds, and red pepper flakes

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Recipe Notes

Recipe Notes

Tips & Tricks: I'm not referring to instant top ramen noodles. Rather, I recommend ramen noodles such as my favorite dry ramen. Ramen is also available fresh or try your hand at making the noodles.

Stock up: get the pantry ingredients you will need: ramen noodles, bok choy, ginger

Nutrition: see the information.

Nutrition Facts
Serving Size
Amount Per ServingAs Served
Calories 346 kcal Calories from fat
% Daily Value

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories2000
Total FatLess than65g
Sat FatLess than25g
CholesterolLess than300mg
SodiumLess than2,400mg
Total Carbohydrate300g
Dietary Fiber25g

Bok Choy Soup

variations

I use this ginger broth for numerous soups. Occasionally I’ll add a splash of soy sauce or lime juice, but the recipe above is fairly standard for how I make the broth.

Noodles/Gluten-Free: If you’re looking to keep this gluten-free, I would recommend using rice noodles. Simply adjust the cooking time as needed.

Greens: I don’t have many recipes for bok choy, so this soup is usually my go-to. However, kale, chard or other Asian greens would also work with this soup.

Tofu: If you’re looking to add a bit of protein, tofu would a good choice. Occasionally I’ll also do a fried or poached egg on top of this bok choy soup.